Smoked Haddock Soup with Potatoes and Double CreamCreamy smoked haddock chowder. A Scottish speciality inspired by the village of Cullen, made with hand-selected haddock from our finest smokeries. We've spent time perfecting this traditional, North-East of Scotland, fish chowder recipe. The finest haddock is specially selected and smoked over wood chips in a smokehouse to give this soup its distinct flavour. Scottish potatoes, onions & fresh double cream are then combined to make this uniquely special, handmade soup. Audrey Baxter
For allergens, including Cereals containing Gluten, see ingredients in bold.
0
Typical values
(As Sold) Per 100g
Energy
314kJ
Energy
75kcal
Fat
3.1g
Of which Saturates
2.0g
Carbohydrate
6.0g
Of which Sugars
2.0g
Fibre
0.9g
Protein
5.4g
Salt
0.95g
Hob
Empty contents into a saucepan and heat gently for 3-4 minutes, stirring occasionally. Do not boil.
Cooking instructions
General
Please Note: All cooking appliances vary. This is a guide only. Check product is piping hot before serving. Do not reheat once cooled.
Microwave
800W (3mins 30 secs), 900W (3mins 20secs), 1000W (3mins 10 secs). Empty contents into a mirowaveable container and cover. Heat on full power, stirring halfway through.
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